Buckwheat with Onions & Fenugreek
Ingredients
- 1 cup roasted buckwheat groats Vata + Pitta + Kapha - -
- 1 cup boiling water Vata 0 Pitta - Kapha +
- 1 tsp. sesame oil Vata - - Pitta ++ Kapha 0
- 1 tsp. mustard seeds Vata - Pitta ++ Kapha - -
- 1/2 tsp. turmeric Vata + Pitta - Kapha - -
- 1/2 tsp. fenugreek seeds Vata - Pitta + Kapha -
- 1 red onion chopped (Vata - - Pitta + Kapha -)
- 1 white onion chopped (Vata - - Pitta + Kapha -)
- 1 leek thinly sliced (Vata - Pitta 0 Kapha -)
- 1 clove garlic chopped (Vata - - Pitta ++ Kapha 0)
- 1/2 tsp. rock salt Vata - - Pitta 0 Kapha +
Instructions
- On a high flame, slightly roast the buckwheat groats in a dry cooking pot, until hot.
- Add a cup of boiling water, immediately lower the flame, cover and simmer until all fluids are fully absorbed.
- The groats should come out light but not hard.
- Heat in a skillet a tsp. of sesame oil.
- Fry the mustard seeds and wait until they start to pop.
- Add the fenugreek, the onions, leek, garlic, turmeric and salt.
- Fry for about 5 minutes on a medium flame.
- When ready, mix the onions mixture with the cooked buckwheat groats.
Notes
Optional additions:
For Vata: Add more oil when frying the onions. Add to the dish Gomasio and / or sour cream/feta cheese.
For kapha: Add dried chili.
For Vata: Add more oil when frying the onions. Add to the dish Gomasio and / or sour cream/feta cheese.
For kapha: Add dried chili.